Name: Grandma’s hot chips with fennel salt
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 2 litre vegetable oil; 2 kilogram sebago or golden delight potatoes, peeled, cut into chunky chips; 1 teaspoon fennel seeds; 3 teaspoon sea salt flakes

Grandma’s hot chips with fennel salt

Serves 6

Prep

20M

Cook

Total

1H 20M

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Ingredients

2 litre vegetable oil

2 kilogram sebago or golden delight potatoes, peeled, cut into chunky chips

1 teaspoon fennel seeds

3 teaspoon sea salt flakes

Method

1.Preheat oil in work or saucepan over medium heat to 150°C (or until a small piece of bread becomes lightly golden in 5 minutes).

2.Fry potatoes for 15 to 20 minutes until just tender. Remove from oil with slotted spoon and place on lined baking tray. Let cool slightly, then place in freezer for 1 hour.

3.Crush fennel seeds using mortar and pestle. Stir through salt flakes and set aside.

4.Heat oil to 220°C (or until a small piece of bread turns golden in 30 seconds). Gently lower cold potatoes into oil and cook for 20 to 25 minutes until crisp and golden. Remove from oil using slotted spoon and place into large mixing bowl.

5.Sprinkle hot chips with fennel salt and toss well to coat. Serve immediately.

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